Why Would I Spot 2 Weeks Between Periods

anise oil and the smell of bread


If there are times when I enjoy kneading, is right now, in winter. The fiery furnace, heated the house, watching snow (and without any intention of going out of way to say everything )..., is invited to stay at home and make bread, cakes, cookies or whatever you need heat. If you live in the kitchen! Never mind that later zillion hours waiting between kneading and weighed, if you now owe shape, then paint, if the Azuquita ... is that I do not, all the weariness and impatience disappear to calm down and relax, and this usually being a little impatient, making bread for me as the best relaxation therapy, is the yin and yang therapy jajajaja and I get over the sea of \u200b\u200bcheap and bread under the arm!


Each month, the group of the smell of bread brings a new proposal, and I must say that I loved, has brought me many childhood memories, and I think that I was not the only recipe my official taster, my friend Maria, said the same thing over breakfast one of these bars!
If you have a hurry, I have you to say that this is not your recipe, it took nearly six hours to prepare. It has so much fat that even with the pulley system up the bars hahaha, must have a infinite patience and help a greater amount of yeast and a good bread flour (for a change I modified the original recipe X. Barriga). Also I have put my liquid sourdough gives a great texture and juiciness . I have yet to include the recipe, I know, I'm preparing a third type that I've seen in the book of Lepard, hahaha, any day, the sourdoughs are to ally against us and continue to grow as throw us out of house lol! My husband says that when you open the fridge does it in two days and with the hammer if you take the salami attack !!!!! Is that not what you imagine that I have bubbly!!
With the cold Siberian plague us in this late fall, I find the perfect bread for a snack with a good cafelito.




INGREDIENTS * 500g flour half strength (in my case strong flour)

* 100ml water

250ml virgin olive oil * 10g



salt * 20g aniseed (anise) or cumin

* 20g yeast fresh bread (in my case 40g)

* 100g sourdough liquid (optional personal contribution)

* 1 egg *

refined sugar sprinkles


DEVELOPMENT

1.Prepare bread dough mixing the flour, salt, water and anise and cumin and incorporate the oil until it is completely absorbed, then join yeast and incorporate it into the dough. Shape of the resulting dough ball and place in a greased bowl previously with a little oil, let stand 10 minutes. Over time, re-knead for 1 minute and let it rest again in another 10 minutes. Repeat these breaks and amassed a minimum of six times (I said that it takes to make bread!)

2. For the sixth time we bake, put it back into the bowl and let rest covered with a clean cloth for 45 minutes. Then cut the dough into 80g pieces, shaping a ball and let rest 20 minutes back well covered with a cloth (so no crust).

3. After the allotted time, with each ball of dough stick to shape, place on a tray While separate oven and paint with beaten egg. Leave covered with cloth to ferment for 90 minutes.

4. Pre-heat oven to 250 ° C. Repainting the bars with the beaten egg and making a longitudinal cut from tip to tip of the rod, placing the two types of sugar in the middle of the court. With the help of a water-filled spray, spray the walls and base to generate steam oven, lower temperature to 230 ° C and introduce them, bake for 12-14 minutes or until browned.


I have decided with aniseed them for my children, but I'm sure soon prepare another batch with cumin. Do not forget to see the recipes of my compis Paula and Sílvia , Laura will send a great big kiss. What do you enjoy!!